This recipe is adapted from <a href="https://www.amazon.com/Natural-Baker-using-natural-ingredients/dp/1911127306/?tag=food52-20">The Natural Baker</a> by Henrietta Inman. Instead of boiling sugar and fussing with a candy thermometer over the stove, this uses only maple syrup, and most of the action takes place in the oven. We adjusted the types of nuts—from Brazil, macadamia, and cashew in the book to walnut, pecan, and cashew. Feel free to switch them up as you see fit. But don't skip the buckwheat groats and rolled oats! And don't use kasha—roasted buckwheat groats—as they'd get too dark during the bake.

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